Fermentation 



166 



Fermentation: butyl alcohol, II. 152, 

 279; III. 15, 63-72-77, 82, 85-88-89, 

 90-101, 316; IV. 143, 148, 150; V. 277; 

 VI. 3, 10, 73. 



— butyric acid, III. 15, 63-67-72, 73, 

 84, 315, 316; IV. 110, 143, 153, 154, 

 228, 257, 280, 353, 355; V. 53, 90-92, 

 277; VI. 3, 8, 10, 22, 73. 



— by Aerobacter, indigo, III. 344-347; 



IV. 29-31. 



— by Aerobacter, influence of nitrates, 

 III. 347; IV. 29. 



— by Sarcina ventriculi, IV. 278-282; 



V. 11-14, 33, 277. 



■ — definition, characteristics, II. 145, 

 147-150; III. 14, 15, 95; IV. 21; VI. 

 10, 78. 



— gas production, significance, influence 

 of transferring, III. 15, 95-101; V. 

 33. 



— historical notes, II. 145-154. 



— lactic acid, see: Lactic acid fermenta- 

 tion. 



— measuring cylinder, V. 162, 163*. 



— nitroxus — , IV. 348, 352-354-356- 

 370-382; V. 186, 189. 



— oxidation — , III. 15. 



— oxygen as a stimulating factor, II. 

 144-153-154, 203-207-209, 216, 246; 

 III. 15, 16, 61, 68, 72, 78-82, 89, 90, 

 95-101, 314; IV. 193, 210. 279. 



— oxygen, the influence of an abnormal 

 supply, II. 150, 246. 



— oxygen compounds as an oxygen 

 source, III. 88, 89, 95-101. 



— pigment — , III. 15; IV. 21. 



— power of the maceration juice of 

 dried yeast, V. 220, 222-224. 



— strict anaerobic, II. 216; III. 15, 

 66-67, 69-73, 78-83, 85, 87, 88, 89, 

 95-101, 315; IV. 'l51-154, 278-282; V. 

 11-14. 



— strict anaerobic in relation to reduc- 

 tive power, III. 88, 89, 97, 100; IV. 

 193, 194. 



Fertility of the soil : in relation to the fre- 

 quency of Azotobacter, IV. 149, 299, 

 303, 304; VI. 3-6-8, 26. 



— in relation to the frequency of root- 

 nodules, II. 163; V. 264, 265; VI. 

 22. 



— influence of the microorganisms, IV. 

 249-265. 



Fig, (Feige, Vijg), I. 20; III. 258, 259, 

 261, 267; IV. 40; V. 62, 167. 



Film forming yeast, II. 235; III. 11-17, 

 184, 273; IV. 23; V. 167, see also: 

 Saccharornyces mycoderma, S. sphaeri- 

 cus and 5. orientalis. 



Films: alkali producing Micrococceae in, 



111. 4. 



— coloured, of Bacillus meseniericus, VI. 

 10. 



— of Azotobacter, IV. 112, 114, 118; VI. 

 3, 23. 



— of Bacillus oUgocarbophilus, IV. 181, 

 182; V. 133, 182, 190, 191. 



— of Bacteriunt xylinuni, III. 273, 274; 

 V. 90, 236, 237. 



— of microorganisms, II. 235; III. 4, 

 11-17, 184, 273, 274; V. 16-19, 90. 

 236, 237, 239, 272, 278; VI. 3, 12, 23, 

 27. 



— of microorganisms, influence of nu- 

 trition on the formation, III. 184; IV. 



112, 114, 118; V. 182, 190. 



— of nitrate bacteria, V. 179, 181. 183. 



— of Oidium lactis, V. 16-19, 239, 272, 

 278. 



— of yeast, II. 235; III. 184, 273, 328. 



— on preserves, III. 328. 



Filter, Pasteur-Cham herland, 



II. 180. 225-226; VI. 16, 19. 

 Finger and toes. II. 3, see also: Plas- 



modiophora disease. 

 Fir (Sapin, Spar, Tanne). I. 14, 60; IV. 



262; VI. 44. 

 Flachs: see Flax. 

 Flagella: see Cilia. 

 Flax (Flachs, Lin, Vlas), I. 60; IV. 212, 



213*-228, 274; V. 52, 91 ; VI. 11. 



— retting, see : Retting of flax. 

 Flea beetle (Aardvloo), I. 58. 

 Fluctuating variability, II. 290; III. 271 ; 



IV. 233; V. 26, 56, 59. 

 Fluctuation, III. 271; V. 25, 26, 27, 38, 



73, 84, 155, 211. 

 Fluorescent bacteria, IV. 143, 144. 

 Folii wasp: heterogenesis, I. 201. 



— oviposition, I. 202. 



Folium logarithmicum, VI. 28, 38, 44, 



45. 

 Food substances : see also Nutrition. 



— demonstration of the absorption by 

 auxanograms, V. 15-20. 



— translocation, I. 95-97; II. 10. 

 Frêne : see Ash. 



Frog (Kikvorsch), I. 298. 



Frog hopper (Schuimbeestje), I. 35. 



Froment: see Wheat. 



